2Filet Mignon about 1 1/4 to 1 1/2 inch thick. They will be about 6-8 oz each.
7:2:2 seasoning or just coarse salt and pepper
Start with quality filets. I like a 1 1/4 to 1 1/2 inch thick that will be 6-8 ozs. each.
One of the most important steps is resting the filets at room temperature for 30 or so minutes. This raises the temperature of the meat making getting your desired internal temperature much easier.
While the filets are resting, get your grill surface temperature about 450. Just over medium for me but more medium high on lesser grills. Please be sure the surface temperature is correct. This is the most common souce of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not sure. Of course, clean and oil the grill.
Give the filets seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning but just a nice sprinkle of coarse salt and pepper will do.
Place the filets on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 6 minutes (with the rotation) and get 145-150 internal temperature.
Remove and rest for 5 minutes minimum. A light foil tent is a good idea here.
Quality of the meat matters a lot here. Prime or choice, please.
Medium to medium-high grill with a surface temperature of about 450.
Season 1 hour before cooking or just before cooking. Not between.
Your endpoint is the internal temperature you want or a little less. DO NOT COOK BY TIME ALONE.
Rest tented with foil for at least 5 minutes before serving.
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